Chard Trucks

[Algernon Alcala]

Thisis the wash station (WS) where we wash, bunch, bag, label, date, inventory and prep all the food we grow. All the food is harvested into either coolers or bins and brought to the WS in trucks from the fields.

At the east side of the WS we line up coolers and bins for CSA that day. Everything in this line has been processed and inventoried and is ready to load into the truck for CSA distribution. This is early in the day, there will be lots more added.

Heat one tablespoons of the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chard. Cook for about 10 minutes, until the chard has wilted.

Once the water is boiling, prepare and ice bath in a large bowl with cold water and filled with ice. Place the tomatoes into the boiling water and let cook for 15-20 seconds. You will notice the skin starting to peel back, and that is when they are ready. Immediately shock the tomatoes in the ice bath for 30 seconds to stop cooking process. Repeat with remaining tomatoes. The skin should come off easily. You can also squeeze out the seeds if you want, using a mesh strainer, keeping the tomato juice, minus the seeds.

Landline phones were also once a prominent feature of the burger chain. Customers would order their food through landline phones placed at the table. The restaurant said they still plan on phones being part of the experience for full scale restaurants and the food trucks.

The popular Utah chain closed in 2016 due to a lawsuit. However on July 20, 2022, Training Table posted on social media and created a countdown on their website, sparking excitement among past Training Table patrons.

Either way you get the point. We grow a lot of chard and today I want to give it a little love. These quesadillas are easy and ready in a flash. Play with the recipe and add whatever you wish. The idea is to make them easy and ready in just a few minutes. Enjoy!

These look like great quesadillas but I am really writing to thank you for the tamari/tahini dressing recipe. I needed comfort food tonight and put that over some hot noodles. Boy, did it hit the spot. Never want to be without it. Hope all is well for you and the seedlings.

For the last month or so, my cookbook had been on a boat, an image which delighted me to no end. I pictured it heading to a dock at the edge of a continent, like Arya at the end of Book 3 of Game of Thrones, and hoping that someone would give it passage. I imagined it splashing through waters rough and calm on a long journey, like the one depicted in Lost and Found. And then I imagined it arriving at the shipping docks, unloaded by the likes of handsome Nick Sobotka in Season 2 of The Wire (er, hopefully under happier circumstances), its container being fitted to trucks or rail cars and heading to a warehouse where it would tap its feet impatiently until October 30th arrived and it could finally come out and see you.

The pancetta, while adding a lovely, smoky base, can be omitted to make this vegetarian. In fact, I went back and forth many, many times about removing it so that this could stay in the vegetarian section, but in the end, decided it easier I leave the choice to you. For a vegetarian version, simply skip the pancetta and cook your vegetables in 2 tablespoons olive oil instead of 1. You can replace the swiss chard with any green you have around, from a hearty spinach to kale, adjusting the cooking time accordingly to make sure it wilts a bit before going into the oven to finish cooking.

Make lids: In a large, wide bowl (preferably one that you can get your hands into), combine the fl our and salt. Add the butter and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days.

Make filling: Heat 1 tablespoon olive oil over medium- high heat in a large, wide saucepan, and then add the pancetta. Brown the pancetta, turning it frequently, so that it colors and crisps on all sides; this takes about 10 minutes. Remove it with a slotted spoon, and drain it on paper towels before transferring to a medium bowl. Leave the heat on and the renderings in the pan. Add an additional tablespoon of olive oil if needed and heat it until it is shimmering. Add onions, carrot, celery, red pepper flakes, and a few pinches of salt, and cook over medium heat until the vegetables are softened and begin to take on color, about 7 to 8 minutes. Add the garlic, and cook for 1 minute more. Add the greens and cook until wilted, about 2 to 3 minutes. Season with the additional salt and freshly ground black pepper to taste. Transfer all of the cooked vegetables to the bowl with the pancetta, and set aside.

Once all of the broth is added, stirring the whole time, bring the mixture to a boil and reduce it to a simmer. Cook the sauce until it is thickened and gravylike, about 10 minutes. Season with salt and pepper. Stir the white beans and reserved vegetables into the sauce.

Do ahead: The dough, wrapped twice in plastic wrap and slipped into a freezer bag, will keep for up to 2 days in the fridge, and for a couple months in the freezer. The filling can be made up to a day in advance and stored in a covered container in the fridge.

Vegetarian Substitutes

This is for vegetarians or those who do not eat pork. Full-flavored olives serve an excellent vegetarian pancetta fill-ins. They are already salted (like pancetta) and add some meatiness to the dish. Of course, you will not get the same pork taste, but adding flavored olives do work wonders in preparing Italian food. In addition to this alternative of pancetta, vegetarian bacon or some crispy bacon strips can be added as substitutions for this cured meat.

Read more at Buzzle: -substitute.html

I had a very similar idea about not limiting pot pie to chicken when I made these lentil pot pies: -pot-pie.html

However, I failed to get that nice broth you talk about. I just might have to adjust my recipe based on your suggestions for the sauce. Thanks so much!!

Beans and greens are what I eat when I am being responsible. Pastry is what I eat when I am not. I suppose this is what you would call a perfect compromise, and therefore an excuse to eat it as long as the weather stays cool. Now, if only we would get below the 90-degree mark..

Side note: Just started clicking through the preview pages on Amazon. I panicked and quickly closed the window, because brioche pretzels? Such glory must be savored upon its printed pages, not a chintzy little teaser window. And so I wait, hoping that by the time the book arrives on my doorstep, it brings the cooler weather along with it.

This looks so amazing! I love pot pies and miss them terribly since going vegetarian in 2005. Thank you so much for posting this and including it in your book. I am beyond excited about your book and am trying to figure out how to take a weekend to get to Chicago for your visit next month.

I wouldve thought the pancetta was essential for flavor here, its great that its not. The preview of your book is wonderful Deb, so many congratulations! Ive been making your red wine chocolate cake for a while now, and have a post in my blog of a red wine velvet cake (the same title the O magazine features), an idea that came from your cake! Of course due credit was given.

I made this (well, a version of it) last night with chicken sausage and spinach instead of pancetta and chard. So delicious! The only issue I had was that my dough fell into my bowl while it was cooking. Did I roll it out too thin? Not have enough flour? Any ideas?

Greens, greens, greens and fat! And add a flaky, buttery crust? Yum. I could almost forego the beans, but I get it. The labor of this recipe and the reward of consuming it are perfect for a cool evening. Thanks!

I pre-ordered my book weeks ago and received the call from my book store this morning.

I have spent the day going back and forth through all of the recipes.

I cannot wait to bring it into the kitchen and stain the pages of my favorites.

Just finished cooking a Bobby Flay minestrone soup recipe and have all the ingredients left to make your pot pie. Talk about a soup/pot pie fest.

thanks and check out my blog. entertainingaddict.blogspot.com

I made a few substitutions when I made this recipe. For the filling, I added a few more veggies. An extra stalk of celery and the chard stalks for the filling. About 2/3 of a cup of whole wheat flour subbed for the all purpose. I only had non-fat Greek yogurt, so I added a touch more butter. Lastly, I only had 10oz baking cups so I made 6 pies instead of 4.

I made this for dinner last night, and it was fabulous! I used a casserole, and made extra pie dough and lined the casserole as well as draping the top. The only other substitute I made was replacing the chard with the kale we found at the market. It was my first potpie and it was divine. Thanks for the recipe and the great technique to mix in other ingredients in the future.

Made the filling last night using 1 can white kidney beans. Put puff pastry topping on tonight and it was superb. Only suggestion is to use less salt. Next time I will try the pastry recipe but tonight ran out of time. A real keeper.

I made these on Sunday and thy were a huge hit! Not difficult, a little time consuming (good for a weekend night) and all around good! I might put a bit less chicken stock in to keep the sauce thicker.

Deb, I often use your recipes as a starting point. Tonight I made the most delicious bacon, bean, and chard soup based on this one. Ingredients on hand including some lemon thyme and a splash of balsamic glaze at the end. Other than that just the carrots, onion, celery and garlic cooked in the bacon fat, add the beans and their liquor and the chard. So delicious. My husband was eating a leftover riff on your chicken pot pie across from me. I am hugely appreciative once again of your contributions to the quality of our nightly nourishment. You are the best!

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